LEMON SPONGETTES

1 cup sugar
1/4 cup flour
1/8 teaspoon salt
2 tablespoons butter, melted
5 tablespoons lemon juice
2 teaspoons lemon rind, grated
3 eggs, separated
1 1/2 cups milk
1/2 cup heavy cream, whipped
4 maraschino cherries
Sift together sugar, flour and salt. Mix in butter, lemon juice and rind. Beat egg yolks until light in color and gradually beat in milk.
Add milk mixture to dry ingredients, mixing well.
Beat egg whites until stiff; fold into batter. Pour batter into 8 well-greased custard cups.
Bake in a pan of hot water at 325° for 45 minutes. Cool. Invert onto dessert plates. Top each with whipped cream and 1/2 cherry.
(When baked, each dessert will have custard on the bottom and sponge cake on the top.)